Sichuan-Style Spicy Fries
Crispy potato fries tossed in a savory, sweet, and spicy 'fish-fragrant' sauce.
Story
This dish transforms ordinary fries into a bold Sichuan classic. Despite the name, 'fish-fragrant' refers to the specific aromatic blend of pickled chili, garlic, ginger, and sweet-sour sauce, not seafood. It's a perfect balance of textures and flavors.
Ingredients
Potatoes
2 large
Pickled chili paste (Pixian bean paste)
1 tbsp
Garlic
3 cloves, minced
Ginger
1 tsp, minced
Sugar
2 tbsp
Black vinegar
1 tbsp
Light soy sauce
1 tsp
Scallions
2 stalks, chopped
Cooking oil
For frying
Instructions
1
Prepare the Potatoes
Peel the potatoes and cut them into even strips resembling french fries. Soak the cut potatoes in a bowl of cold water for about 10 minutes to remove excess starch, then drain and pat them completely dry.
2
Mix the Sauce
In a small bowl, whisk together the sugar, black vinegar, and soy sauce until the sugar is fully dissolved. Set this savory sauce aside.
3
Fry the Potatoes
Heat oil in a wok over medium-high heat. Add the potato strips and fry until they are golden brown and crispy on the outside, and tender on the inside. Remove the fries from the oil and drain on paper towels, leaving a small amount of oil in the wok.
4
Stir-Fry Aromatics
Reheat the reserved oil in the wok. Add the pickled chili paste and stir-fry for a few seconds until fragrant. Toss in the minced garlic and ginger, cooking until aromatic but not browned.
5
Combine and Serve
Return the crispy fries to the wok. Pour the prepared sauce over the potatoes and toss quickly to coat everything evenly. Finish with the chopped scallions and serve immediately while hot and crispy.
